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Content tagged with “French” (Page 5)

Quick French Onion Soup
French onion soup is a favorite but it usually isn't substantial enough to make a complete meal. We've solved...
Lamb, Fig & Olive Stew
Not your Irish grandmother's stew, this version was inspired by ingredients commonly used in the south of France:...
Orange-Roasted Duck
The orange marmalade and soy sauce glaze accentuates the rich, gamy taste of duck. It's an irresistible treat for...
Pear, Apple & Cranberry Tarte Tatin
This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other...
Chicken in Garlic-Vinegar Sauce
Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet...
Braised Beef & Mushrooms
Traditional braises usually call for the meat to be browned first to seal in the juices, but here that step is skipped...
Pork Chops au Poivre
Turn your dining room into a French bistro when you dress up pepper-crusted pork chops with a rich, creamy brandy sauce...
Ragout of Pork & Prunes
Pork shoulder is an inexpensive and juicy cut that lends itself to roasting, grilling and braising. Here it's...
Quick Chicken Cordon Bleu
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or...
Quick Chicken Cordon Bleu for Two
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or...
Chocolate Coconut Meringues
These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that’s not...
Tofu au Vin
You don’t have to be a vegetarian to love this meat-free twist on the classic French dish coq au vin (chicken and...
Tofu au Vin for Two
You don’t have to be a vegetarian to love this meat-free twist on the classic French dish coq au vin (chicken and...
Thick & Rich Hot Cocoa
Rich, creamy and thick enough that you may want to scoop it with a spoon, this European-style drinking chocolate is...
Crème Brulée
An amazing creation, our creamless Crème Brulée is every bit as delectable as its full-fat counterpart.
Gingered Pumpkin Flans
A touch of fresh ginger adds dimension to these pumpkin flans.
Fresh Berry Gratin
The aroma of warm berries in this effortless tart is sublime.
Ratatouille of Roasted Vegetables
In this Provencal classic, roasting rather than sauteing the vegetables enables you to cut back dramatically on the...
Beef Stock
Veal bones make a particularly rich, gelatinous beef stock. If you don't have them, substitute an equal amount of...
Salade Niçoise Nouvelle
Tuna, hard-boiled eggs, tomatoes, potatoes, green beans and olives are composed and drizzled with a lively roasted...
Rhubarb-Orange Crepes
The slightly nutty flavor of buckwheat in the crepes pairs well with the tart rhubarb filling. If you like, top each...
Asparagus in Phyllo Shells with Roasted Shallots
Asparagus and roasted shallots are a delicious filling for herbed phyllo shells.
Skewered Tuna Niçoise
The components of a salade Nicoise take on a delicious new dimension when grilled. Buy anchovies packed in olive oil...
Provençal Marinade
Try this rosemary and white wine marinade with lamb, pork or chicken.
Aïoli
Aïoli is a Provençal classic usually served with fish or shellfish; it is also excellent on new potatoes, fresh...
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